Reese's Stuffed French Toast

Halloween has always been and will always be my ultimate excuse for stuffing my face with bags full of small candy. As a kid growing up in Manhattan, I would go trick or treating in my 21-floor building running up and down the stairwell making sure to patrol every door with any indication of participating in this spooktacular holiday. One year, I had the brilliant idea of doing my trick or treating super early, coming home switching costumes, and doing it all over again—hello, free candy! Oh, I so took advantage of the system. I was a monster. I have felt guilty about this ever since. But the candy made me mad. I never did it again, and yet still, I look back at that 10-year-old and guiltily think, "brilliant".

As an adult, I can afford to buy my own candy, so the trick or treating is a bit lost on me. Instead, I don't leave my couch, open my phone and order candy by the bagful off of the FreshDirect app. Last year, I partnered with my FreshDirect friends and made the most decadently amazing Almond Joy stuffed boozy chocolate cake and this year, the plan is to indulge all day, so I'm starting with brunch. If you're like me, this is not a surprise. Instead, you are super grateful to find out that a recipe has already been created with your indulgent needs in mind. I've got you, friends! Enough about me, let's do this!

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TIMEINGREDIENTSKITCHEN ITEMS

TIME

PREP TIME: 10 minutes

COOK TIME: 5 minutes

TOTAL TIME: 15 minutes

FRENCH TOAST

Braided Challah (1)

Almond Milk (1, Cup)

Eggs (2)

Madigascar Bourbon Vanilla Extract (1/2 Tsp)

Ground Cinnamon (1 Tsp)

Reese's Mini Peanut Butter Cups (6 Oz, Roughly Chopped)

Unsalted Butter (For Cooking, Roughly 2 Tbsp)

Salt (1/8 Tsp)

TOPPING

Whipped Cream

Reese's Mini Peanut Butter Cups (6 Oz For Topping To Your Liking)

Chocolate Syrup

Vanilla Bean Ice Cream

KITCHEN ITEMS

Cutting Board

Chefs Knife

Bread Knife

Medium Mixing Bowl

Whisk

Nonstick 12" Frying Pan

Metal Spatula

TO MAKE YOUR REESE'S STUFFED FRENCH TOAST. on your cutting board, use your chefs knife to cut the ends off of your challah (you can snack on those, save them or discard them). Now, cut your remaining challah into three large pieces.

One by one, cut a slit 3/4 of the way through each large piece of challah—much like you would a sandwich but not cutting all of the way through.